Grab N' Go!

Published 7:00 pm, Wednesday, May 7, 2008

Grab n' Go is a new feature offering quick and easy recipes that allow you to run into the grocery store and "grab" a few items, go home and put together a simple meal for you and your family.

Recipes used in this feature will be from cookbooks, magazines, and some of my favorites I have collected over the years from various sources. Recipes and grocery lists may easily be printed by clicking on them.

Today¹s recipe is for an enchilada casserole. The recipe is from "The Spice of Life Cookbook", which was put together by the store Jordan Taylor & Company in Abilene using customer¹s recipes. The person submitting this recipe says, "This dish makes it easy for me to prepare a meal to share with another family and also have enough for my family as well." Ground beef is browned while you combine Rotel, soup, and enchilada sauce in a blender. Combining this with the meat, it is layered with cheese in a 9x13-inch pan on top of broken chalupa shells. It is a simple casserole to put together, freezes well, and thaws out quickly for extra busy days.

Enchilada Casserole

2 pounds ground meat

1 large onion, diced

1 can Rotel tomatoes

1 can cream of mushroom soup

1 can enchilada sauce (green or red)

1 box chalupa shells

1-2 cups grated cheese

Brown beef in skillet with diced onion. Drain. Blend Rotel, mushrooms soup and sauce in blender. Add mixture to the meat. Place broken shells in a 9x13-inch casserole. Layer in the following order, meat, 1 cup cheese, meat. Bake at 350 for about 20 minutes. Add a top layer of remaining cheese and bake another 10 minutes.